Xiao Quan Chicken Pate stands out with its unique appearance.
Once a royal delicacy, this dish boasts a subtle aroma of tangerine peel and pepper, blended with hand-minced chicken. Grilled over glowing charcoal, it’s rich, fragrant, and pairs perfectly with rice noodles, rice, or baguettes—a truly captivating flavor experience.
A beloved specialty of Hung Yen, widely enjoyed.
Crafted from premium chicken, this dish reflects the meticulous craftsmanship of the people of Pho Hien. The process begins with selecting the finest free-range chickens, deboning and trimming them to retain only the leanest meat. This meat is then hand-minced, a labor-intensive method that ensures a superior texture.
The chicken breast and thigh meat are cut into small pieces and pounded in a mortar, similar to traditional Vietnamese pork pâté. Once the meat is nearly smooth and cohesive, egg yolks are added to achieve a golden hue when grilled. This step not only enhances the appearance but also enriches the flavor.
A meticulous and intricate preparation process.
Seasonings such as salt, pepper, fish sauce, ginger water, minced shallots, and a touch of pork fat are added to the mixture, which is then pounded further. Hand-pounding is essential for achieving the perfect texture—neither too smooth nor too coarse. A secret to enhancing the aroma is the addition of tangerine peel, an indispensable ingredient in Xiao Quan Chicken Pate.
Staying true to tradition, the minced chicken is spread onto coconut leaf mats or fresh banana leaves for grilling. Grilled over charcoal, the mats are continuously turned to ensure even cooking. This slow process, often taking half a day, is key to developing the pate’s distinctive flavor.
Each piece of pate emerges from the grill perfectly aromatic.
After the initial grilling, the pate is allowed to cool before a second 30-minute grilling session, ensuring it reaches its full flavor potential. Once done, it’s left on the mats, ready to be sliced and served as needed.
Today, Xiao Quan Chicken Pate is available in various shapes to suit different uses.
Given its labor-intensive preparation, this pate was traditionally reserved for family consumption. Renowned families like the Diem, Ho, Be, and Luong clans have been perfecting this craft for generations, some for over 70 years. Today, with growing demand, visitors to Hung Yen can purchase this delicacy for home cooking or as a thoughtful gift. At approximately 370,000 VND per kilogram, it’s a worthwhile indulgence.
